FILE - This Nov. 1, 2003, file photo, shows ziti with cranberries and Italian soy sausage, left, and Good Friday pasta, in Concord, N.H. In homes across the country on Thanksgiving Day, tables will be set to accommodate everyone from vegans and vegetarians to those trying to eat like a caveman. Increasingly complicated Thanksgiving feasts reflect the growing ranks of Americans who are paying closer attention to the food they put in their bodies. (AP Photo/Larry Crowe, File)

In a large bowl, combine the sweet potatoes, eggs, brown sugar, butter and salt. Refrigerate for 1 hour. Shape into 12 oval patties; flatten to 1/2-inch thickness. Place walnuts in a shallow bowl; coat patties in nuts.

Place on greased baking sheets. Bake, uncovered, at 425 for 25 to 30 minutes or until golden brown.

Meanwhile, in a small saucepan, combine the cranberries, orange juice, brown sugar and honey. Cook and stir over medium heat until thickened, about 5 minutes. Stir in oranges and walnuts if desired. Serve with patties. Serves 12.

In a food processor, combine flour and salt; cover and pulse to blend. Add cheese; pulse until fine crumbs form. Add shortening and butter; pulse until coarse crumbs form. While processing, gradually add water until dough forms a ball.

Divide dough in half with one ball slightly larger than the other; wrap in plastic wrap. Refrigerate for 30 minutes.

For filling, in a large saucepan, saute the potatoes, carrots, celery, onion and garlic in butter for 5 to 6 minutes. Add broth; cover and cook for 10 minutes or until vegetables are tender.

In a small bowl, combine flour and milk until smooth. Gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the remaining ingredients; simmer 5 minutes longer.

Roll out larger pastry ball to fit a 9-inch pie plate; transfer to pie plate. Trim pastry even with edge. Pour hot turkey filling into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top or make decorative cutouts in pastry.

Bake at 350 for 35 to 45 minutes or until crust is light golden brown. Serve immediately. Yield: 6 servings.

(Recipe courtesy of "The Revised Taste of Home Cookbook," Reiman Publications)

Crispy Mashed Potato & Stuffing Patties

2 eggs, lightly beaten

2 tablespoons finely chopped onion

1/4 teaspoon pepper

2 cups leftover mashed potatoes

2 cups leftover chopped cooked turkey

2 cups leftover stuffing

2 tablespoons butter

2 tablespoons canola oil

In a large bowl, whisk eggs, onion and pepper. Stir in potatoes, turkey and stuffing.

In a large skillet, heat butter and oil over medium-high heat. Working in batches, drop potato mixture by 1/2 cupfuls into pan; press to flatten slightly. Fry 4 to 5 minutes on each side or until golden brown and heated through. Drain on paper towels. Makes 12 patties.

Place the potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 to 15 minutes or until tender.

Meanwhile, in a large skillet, saute the celery and onion in butter until tender. Remove from the heat.

In a large bowl, combine the stuffing cubes, poultry seasoning and sage. Stir in broth and celery mixture. Transfer to a greased 13 by 9-inch baking dish.

In another large bowl, combine turkey, soup, garlic powder and 1/4 cup sour cream; spoon over stuffing mixture. Drain potatoes; mash in a large bowl. Beat in the cream cheese, pepper, salt and remaining sour cream; spread over turkey mixture. Sprinkle with cheese.

Bake, uncovered, at 350 for 30 to 35 minutes or until heated through.

(Recipe courtesy of "Best Loved Recipes," Reiman Publications)

Broccoli Turkey Pie

2 cups cubed cooked turkey

2 cups frozen chopped broccoli, thawed and drained

1-1/2 cups (6 ounces) shredded cheddar cheese

2 eggs

1 cup 2 percent milk

1/2 cup biscuit/baking mix

1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon dried thyme

1/4 cup grated Parmesan cheese

1/2 teaspoon garlic powder

In a greased 9-inch deep-dish pie plate, layer the turkey, broccoli and cheddar cheese. In a large bowl, whisk the eggs, milk, biscuit mix, salt, pepper and thyme. Pour over filling. In a small bowl, combine Parmesan cheese and garlic powder; sprinkle over the top.

Bake at 400 for 25 to 30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.

In a large skillet, saute the onion and peppers in butter until tender. Add the potatoes, turkey, salt if desired, cayenne and nutmeg. Cook and stir over low heat for 20 minutes or until lightly browned and heated through.

(Recipe courtesy of "Best Loved Recipes," Reiman Publications)

Turkey Enchiladas

3 cups cubed cooked turkey

1 cup chicken broth

1 cup cooked long grain rice

2 plum tomatoes, chopped

1 medium onion, chopped

1/2 cup canned chopped green chilies

1/2 cup sour cream

1/4 cup sliced ripe or green olives with pimientos

1/4 cup minced fresh cilantro

1 teaspoon ground cumin

8 flour tortillas (10 inches)

1 can (28 ounces) green enchilada sauce, divided

2 cups (8 ounces) shredded Mexican cheese blend, divided

In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat.

Place 1/2 cup of the turkey mixture down the center of each tortilla; top each with 1 teaspoon enchilada sauce and 1 tablespoon cheese. Roll up and place seam side down in a greased 13 by 9-inch baking dish. Pour the remaining enchilada sauce over top; sprinkle with remaining cheese.

Cover and bake at 350 for 30 minutes. Uncover; bake 8 to 10 minutes longer or until bubbly. Makes 8.